2 Ingredient White Chocolate Fudge
Need a quick fudge? Try this 2-ingredient White Chocolate Fudge with condensed milk and white chocolate! With its velvety texture and creamy flavor, it promises a melt-in-your-mouth experience.
Be sure to enjoy this with a mug of Peppermint Hot Chocolate or a Rosé Mimosa!
White Chocolate Fudge
This simple white chocolate fudge is so easy to make using only 2 ingredients, a bar of white chocolate and sweetened condensed milk.
Each fudge square offers a silky-smooth highlighting the luscious blend of white chocolate and condensed milk.
Like my fruit mince pies and chocolate walnuts, fudge is perfect as a handmade gift and this white chocolate fudge is an exquisite choice for Christmas edible presents.
Ingredient Notes & Substitutions
- Sweetened Condensed Milk: Use full-fat sweetened condensed milk for the best fudge results.
- White Chocolate: A block or bar of white chocolate is best to use as white chocolate chips might not melt as uniformly.
How to Make White Chocolate Fudge (with photos)
A full and detailed recipe card is at the bottom of this post.
Melt: Slowly melt chocolate and condensed milk in a mixing bowl over a double-boiler, stirring occasionally until smooth. Remove from the heat.
Pour & Smooth: Transfer the mixture into the lined tin, evening out the top. Refrigerator for 3+ hours or ideally overnight until it achieves a firm consistency.
Cut: Warm a sharp knife under hot water, wipe dry, and slice the fudge into squares. Clean the blade between each cut. Enjoy!
Expert Tips
- Quality Ingredients: Use high-quality white chocolate that you love to eat by itself. This will produce the best flavor and a smooth texture.
- Consistent Heat: When melting the chocolate and condensed milk, ensure a low and consistent heat to avoid burning or seizing. A double boiler is a great method, but if using a microwave, heat in short intervals and stir frequently.
- Proper Setting: Allow the fudge to set in the refrigerator for several hours, or ideally overnight, to achieve a firm consistency. Although you can enjoy the fudge after 3-4 hours of it being chilled, the fudge will be a lot softer.
- Cutting: To achieve clean cuts, use a sharp knife dipped in hot water. Clean the knife between cuts for neater slices.
Storage Instructions
Store: Once set, store the fudge in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment or wax paper to prevent pieces from sticking together.
Freeze: Wrap individual pieces of fudge in plastic wrap and then place them in an airtight container or a resealable freezer bag. Label with the date and store in the freezer for up to 3 months.
Thawing: If frozen, allow the fudge to thaw in the refrigerator for several hours before serving. For the best texture and flavor, avoid thawing at room temperature.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
2 Ingredient White Chocolate Fudge
Ingredients
- 400 g (14 oz) white chocolate bar or block, broken into squares
- 1 1/4 cup (380g/13.4 oz) sweetened full fat condensed milk
Instructions
- Line Tin: Line a 9×9 baking tin with parchment and set aside.
- Set Up Double Boiler: Prepare a double boiler using a medium-sized heat-proof mixing bowl over a pot of simmering water.
- Add Ingredients: Place the broken up chocolate and condensed milk into the bowl.
- Melt Chocolate: Slowly melt on low-medium heat, stirring occasionally with a spatula until smooth. Remove from the heat.
- Pour & Smooth: Transfer mixture into the lined tin, evening out the top.
- Refrigerate: Place into the refrigerator for 3+ hours or ideally overnight until it achieves a firm consistency.
- Cut: For neat slices, place a sharp knife under hot running water for a few seconds and wipe it dry. Cut the fudge into squares, cleaning the blade between cuts.
- Enjoy!
Notes
- Store: Once set, store the fudge in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment or wax paper to prevent pieces from sticking together.
- Freeze: Wrap individual pieces of fudge in plastic wrap and then place them in an airtight container or a resealable freezer bag. Label with the date and store in the freezer for up to 3 months.
- Thawing: If frozen, allow the fudge to thaw in the refrigerator for several hours before serving. For the best texture and flavor, avoid thawing at room temperature.